Vegetable Barley Soup Recipe

I love creating Vegetable Barley Soup that bursts with hearty flavors. I start with a drizzle of olive oil, sautéing chopped onion and garlic before adding diced carrots, celery, and red bell pepper. A medley of fresh vegetables, pearl barley, and tender zucchini come together in a savory, nourishing broth.

I got really excited when I discovered this Vegetable Barley Soup recipe because it brings a bunch of colorful veggies together in one bowl. I started by heating 2 tbsp olive oil in a big pot and threw in a chopped large onion and 3 garlic cloves minced up real good.

Then I added 3 diced carrots, 2 celery stalks diced up nicely and a chopped red bell pepper to brighten it up. I also mixed in one medium chopped zucchini along with 1 cup green beans cut into 1-inch pieces.

In went 1 cup of rinsed pearl barley and a can of diced tomatoes with its juice, all simmered in 6 cups of vegetable broth. To give it that extra punch I sprinkled in 1 tsp dried thyme, 1 tsp dried basil, a bay leaf and seasoned with salt and pepper.

Whether you use the stove top, slow cooker or Instant Pot options, you’re in for a uniquely tasty experience that any homemade veg soup fan will love.

Why I Like this Recipe

I really like this recipe because it’s super healthy and its loaded with colorful veggies that make me feel like im eating something good for me every time I sit down to have a bowl.

I also love that i can cook it in different ways. Whether im using my stove top, slow cooker or Instant Pot, it always comes out delicious and thats really convenient when im in a hurry.

Another reason is the rich mix of flavors. The combination of tomatoes, herbs, and all the fresh vegetables just blends together in a way thats both comforting and exciting to my taste buds.

Lastly, the barley gives the soup an awesome hearty texture that satisfies me especially on chilly days when i just need something warm and filling.

Ingredients

• Olive oil provides healthy fats and its gives the soup a nice smooth flavor.
• Onion adds natural sweetness and fibre that helps make the flavor pop.
• Garlic brings a pungent flavor and health benefits, offering a slight spicy kick.
• Carrots bring sweetness and vitamins, adding color and a boost for healthy life.
• Celery adds crunch and natural saltiness, balancing the soup overall hearty flavor.
• Barley gives hearty texture with nutritious carbohydrates, making the soup super filling.
• Tomatoes add tanginess and rich vitamins which brighten up the broth lively.
• Kale gives extra nutrients and a slight earthy taste if you wanna add greens.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup pearl barley, rinsed
• 1 can (14.5 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• Optional: 2 cups chopped kale or spinach

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and saute them for about 3 minutes untill the onion becomes translucent.

2. Put in the diced carrots, celery, chopped red bell pepper, chopped zucchini, and green beans. Stir the veggies for around 5 minutes so they soften a little.

3. Stir in 1 cup pearl barley, the can of diced tomatoes with juice, and 6 cups vegetable broth.

4. Mix in the dried thyme, dried basil, and the bay leaf then bring everything to a simmer.

5. Lower the heat, cover the pot and let it simmer for 35 to 40 minutes, until the barley becomes tender.

6. Season the soup with salt and pepper, tasting as you go.

7. If you want to add some leafy greens, toss in 2 cups of chopped kale or spinach and let them wilt in the hot soup for another 3 to 5 minutes.

8. Remove the bay leaf from the soup before serving.

9. Ladle the hot soup into bowls and serve with your favorite crusty bread on the side.

10. Enjoy your warm, healthy vegetable barley soup!

Equipment Needed

1. Large pot with a lid
2. Chef’s knife
3. Cutting board
4. Measuring spoons and measuring cups
5. Can opener
6. Wooden spoon for stirring
7. Ladle for serving
8. Soup bowls

FAQ

Vegetable Barley Soup Recipe Substitutions and Variations

• If you dont have olive oil, you can use canola oil or even a bit of butter for richness.
• If you’re out of a large onion, try using a couple of red onions or even some thinly sliced leeks.
• If you dont have fresh garlic, you can use garlic powder (about 1/2 tsp per clove) or a small amount of garlic paste.
• If pearl barley is hard to find, you could substitute with quinoa or brown rice, keep in mind the cooking time might need a little adjusting.
• If you cant get vegetable broth, chicken broth works too, but be sure to adjust the seasoning since it may already be salty.

Pro Tips

1. Try to toast the barley in a bit of oil with the onions and garlic before adding the broth. It really deepens the nutty flavor and makes the soup taste more complex.

2. Add your greens only in the very last few minutes, so they dont overcook and lose their bright color and texture.

3. Be sure to taste the soup as you go. Sometimes the salt and pepper need a bit more adjustin because different broths and tomatoes can vary a lot in saltiness.

4. For an extra kick, if you like a bit of heat, a pinch of red pepper flakes or even just a squeeze of lemon at the end can bring out all the other flavors really well.